Ingredients
Equipment
Method
- Fire up the grill to high heat with both direct and indirect cooking zones (about 400 degrees F).
- Soak wooden skewers in water for at least 15 minutes so they do not burn on the grill.
- Trim any excess fat from the skirt steaks. Lay each steak flat on a cutting board and cover with plastic wrap or butcher paper. Pound and flatten the steaks as thin and even as possible using a meat mallet or rolling pin.
- Season the inner side of each pounded steak with half of the Kinder's The Greek Blend Seasoning.
- Spread pesto sauce evenly over each steak. Layer with prosciutto slices, then provolone cheese.
- Roll each steak up tightly lengthwise into a log shape. Insert a skewer through each side of the rolled log, about 1 inch from each end. Slice down the center between the two skewers to form two individual pinwheels. Trim the exposed skewer ends — but do not cut too short or the pinwheel will unravel. Repeat with the remaining steaks.
- Lay each pinwheel flat and season the outside with the remaining Kinder's The Greek Blend Seasoning.
- Place the pinwheels on the direct heat side of the grill. Sear for 2-3 minutes until a crust forms, then flip and sear the other side for 2-3 minutes. Once both sides are crusted, move to the indirect heat side.
- Close the grill lid and cook for an additional 10-15 minutes until the internal temperature reaches 120-125 degrees F for medium-rare. Flip once or twice to prevent the cheese from melting and dripping away.
- Remove from the grill and rest for 15 minutes before serving. Serve with your favorite sides.
Notes
- Pound thin, pound even — The thinner and more uniform the steak, the tighter the roll and the more evenly the pinwheel cooks. Take the time here.
- Don't cut those skewers short — The skewer needs to extend at least an inch past each edge of the pinwheel. Too short and the roll unravels on the grill.
- Season both layers — Half the Greek Blend goes on the inside before the fillings go down. The other half goes on the outside right before grilling. That's how the seasoning runs through every bite.
- Watch the cheese on indirect heat — Provolone will start to move during the finish. Flip the pinwheels once or twice on the indirect side to keep the cheese inside the roll where it belongs.
- Rest for the full 15 minutes — The filling holds a lot of heat. Cut too early and the juices run. Wait, and everything stays where it should.
- Pair these with a Greek salad and roasted potatoes — the bright acid and the starchy base both hold up against the rich filling.
- Tzatziki on the side is the right call. It cuts through the fat from the provolone and prosciutto and picks up the herb notes from the Greek Blend. Grilled pita and hummus turn the plate into a full spread.
- For a finishing touch, a thin drizzle of balsamic glaze over the pinwheels adds a sweet-acidic counterpoint against the savory crust. Orzo tossed with olive oil and lemon works as a base if you want something more substantial.
- Refrigerator: Store cooked pinwheels in an airtight container for up to 3 days.
- To reheat, use the oven at 300°F for 10–12 minutes. Low and slow — high heat overcooks the steak fast. A covered skillet over medium-low heat works too: 3–4 minutes per side.
- These hold up cold. Slice them thin the next day and serve at room temperature — the flavors come through just as cleanly.